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40 Percent Caraway Rye

July 9, 2012 - 12:57am

codruta

40 Percent Caraway Rye

I'm posting this bread hoping that it will inspire other TFL members to bake it, because it is a great bread. It took me a long time till I decided to make it and now I regret that I haven't done it sooner. Full of flavor, easy to make and friendly with rye beginners, it is light and healthy and for my taste, it's perfect.

I followed mr. Hamelman's formula from "BREAD" page 194, with few modifications:

Comments

the crumb displays amazing dough strength through control of the fermentation; and almost 44% rye flour in the grist.

Just a note to anyone reading the post on your own blog: the translation to English makes reference to "cumin" in the main text, where Caraway should appear. Anyone who hasn't seen Codruta's blog, here is my recommendation: pay a visit, it's a gem!

Hi Andy, thank you so much for your generous comment. You are right about cumin-caraway, unfortunatelly, I can't change the automatic translation.

I didn't realised the crumb shows good strength through control of the fermentation. I'm very much following my instincts and I'm not able to explain the teory behind the fermentation. I watch the dough and take decisions based on experience and feelings, not on a real knowledge (of maybe there is some knowledge, but not as much as I would like) Truly, I can't wait to come to you and talk about this. Be prepared, cause I have a tons of questions.

Hi, Nick. Thank you for your interest. The baking stone is a granite stone (untreated with chemicals) and it has 2 cm thick. I never used something else, so I can't compare, but I'm pleased with it. In the last 3 anh half years I changed 3 or 4 pieces: the first was to thin, the second broke because I removed from the oven when it was still hot and I cleaned it imediately with a wet cloth (I've learnt my lesson then), the third was too large and the air didn't circulate well and the last, that one you see, I have it for more than a year and till now it worked fine.

Took the words right out of my...fingertips, brownman. And if Andy feels you've got nothing on his rye chops, so to speak, you can certainly show him the way around a camera. Beautiful baking and photography!

Simply amazing. I love the denser structure of the bread for rye but still quite open. I can't really say anthing right now, I'm a bit blown away by the beautiful pictures you've taken. I *love* them.

How did you take the pictures with the top view and the two slices, with a stand or simply by bending over it at the table? Lovely, please keep us up to date on the next bake session!

I do have one question though, your hydratation level is quite high but you managed to get such high nice risen loaves. How did you manage to shape and get enough surface tension? Did you use proofing baskets?

Beautiful loaves. I love the dusting of flour and your scoring. The shape is also very nice. This will have to go onto my 'to bake' list and added to my rye collection.

Funny how we stay away from certain breads and then wonder why.....One of the things I have learned here is to not be afraid of baking with rye flour. I learned from following formulas of people who are very skilled with using rye flour....Hanseata, MiniOven, Andy, Juergen and Hansjokim to mention just a few. I now have yours to add to that list :-)

Hi Codruta, I couldn't resist those loaves so I followed your advice and made them yesterday. I followed Eric's recipe, with the yeast. I just decided to make them the nite before at 11 pm. So I put together the starter, rye and water. Next morning mixed final dough and by 2 pm I had the most beautiful loaves, with nice crust and lovely soft crumb. Got rave reviews from a lot of people. This one is a keeper and will definitely try again, may be without the yeast when I have more time. Unfortunately, I have not figured out how to post pictures yet.
I hope more people will try this one and thanks to you and ehanner.
Salma

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